One Bowl Homemade French Fries
Crispy on the outside, fluffy on the inside, skin left on for character. The homemade fry that actually stays crispy.
Here is the thing about homemade fries: most recipes produce something that is crispy for about four minutes and then slowly becomes a sad, soft disappointment. This is not that recipe. The method involves two things that sound unnecessary but are absolutely not - simmering the fries in vinegar water before they touch the oil, and frying them twice. The vinegar keeps the potato from falling apart during the simmer while the hot water washes away the surface sugars that would otherwise make the fries brown too fast before they have a chance to get crispy. The double fry is non-negotiable. The first fry is basically cooking the inside. The second fry is where the crispiness happens. Skipping either step produces a worse fry and you will know it and you will regret it. The skin stays on because peeling potatoes is extra work and the skin crisps up beautifully and adds flavor. Use a serrated bread knife to cut them - the jagged edge creates a slightly rougher surface on the potato which means more surface area to crisp up. It sounds like a small detail. It is not a small detail.
Prep: 15 min • Cook: 60 min • Serves: 4
Ingredients
- 2 lbs Russet Potatoes (Idaho), scrubbed, skin left on
- 2 Tbl White Vinegar
- 1 Tbl Salt (for the water)
- 1.25 cups Avocado Oil (for frying)
- 1.25 cups Extra Light Olive Oil (for frying - see tip)
- Flaky Sea Salt, to finish
Instructions
- Cut each potato lengthwise into 1/4 inch slices using a serrated bread knife, then cut each slice into 1/4 inch fries. The serrated edge creates a slightly rough surface on the potato which gives the oil more to grip and crisps up significantly better than a smooth cut.
- As you cut, place the fries into a large bowl of cold water to stop them browning. No soaking time needed beyond this.
- Drain the fries into a colander and rinse under cold running water for 20 seconds. This washes away surface sugars that would cause the fries to brown before they crisp.
- Place the rinsed fries in a large pot with 2 quarts of cold water, the vinegar, and the tablespoon of salt. Bring to a boil over high heat then immediately reduce to a gentle simmer - you want the surface barely rippling, not rolling boil. Simmer for exactly 10 minutes.
- Using a slotted spoon, carefully transfer the fries to a colander - do not just tip the pot, they will break. Spread them on a clean kitchen towel in a single layer and let them steam dry for 5 minutes. The residual heat does the work.
- Combine avocado oil and extra light olive oil in a large heavy-bottomed pot - you want about 1.5 inches of oil depth with at least 3 inches of headroom above the oil. Heat to 400F over medium-high heat. Use a thermometer.
- Divide the fries into 3 batches. Working with one batch at a time, carefully lower one third of the batch into the oil. Wait 10 seconds, add another third, wait 10 seconds, add the final third. Fry for 50 seconds, moving the fries around once or twice. Remove with a slotted spoon onto a paper towel-lined tray in a single layer. The fries will look pale and floppy - this is correct.
- Repeat Fry #1 with the remaining 2 batches, making sure the oil returns to 400F before each batch. Let all the fries cool for 30 minutes.
- Bring the oil back to 400F. Fry half the cooled fries for 4 minutes until deep golden and properly crispy. Transfer to a paper towel-lined bowl - a bowl rather than a tray keeps them warmer while you fry the second half. Repeat with remaining fries.
- Season immediately with flaky salt while the fries are hot so the salt sticks. Serve right away - though if you followed the method these will stay crispy longer than you expect.